Hog Head Stew

Preparation info
  • Serves

    20 to 25

    • Difficulty


Appears in

By John Martin Taylor

Published 1992

  • About

Families with deep rural ties might still have a hog killin’ or two each winter, with a ritual puddin’ pot and hog head stew. The Brunson family of Hampton, South Carolina, has assembled its own cookbook, Emily’s Favorite Recipes, which contains such country recipes as cane syrup and fried chitterlings. This hog head stew recipe is Emily Brunson’s. (“For years I helped Uncle Lloyd Rivers butcher, and this is his recipe.”) Liver pudding is similarly made, usually by butchers.